Copycat Applebee's Honey Pepper Chicken Mac and Cheese
A perfect balance of flavors featuring tender chicken breasts in a sticky-sweet honey pepper glaze paired with creamy mac and cheese, recreating the famous Applebee's dish at home.
Ingredients
- 3-4 boneless skinless chicken breasts (about 1.5 lbs), room temperature
- 4 cloves fresh garlic minced finely
- 8 oz medium pasta shells
- 2 cups shredded cheddar cheese freshly shredded recommended
- 1/2 cup pure honey
- 1/4 cup low-sodium soy sauce
- 1 tsp freshly ground black pepper coarse grind preferred
- Salt to taste
- Nonstick cooking spray as needed
Instructions
- Preheat oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- Season chicken breasts on both sides with salt and freshly ground black pepper.
- Heat a large skillet over medium heat for about 2 minutes, then add a small amount of oil.
- Cook chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F).
- Meanwhile, bring a large pot of salted water to a boil and cook pasta shells according to package directions until al dente (8-10 minutes).
- Drain pasta but don't rinse it.
- In a small bowl, whisk together honey, soy sauce, minced garlic, and black pepper.
- When chicken is fully cooked, reduce heat to low and pour honey mixture over chicken.
- Simmer for 2-3 minutes, occasionally spooning glaze over chicken until thick and sticky.
- Return drained pasta to empty pot over low heat, add shredded cheddar, and stir until melted and creamy.
- Transfer cheesy pasta to prepared baking dish in an even layer.
- Let glazed chicken rest for 2 minutes, then slice into strips.
- Arrange chicken strips over mac and cheese, then drizzle remaining glaze over the dish.
- Bake for 10-15 minutes until edges are bubbly and top has a slight golden hue.
Notes
For a spicier version, add a tablespoon of sriracha or red pepper flakes to the honey glaze.
Add steamed broccoli or spinach to the mac and cheese for a vegetable boost.
Try grilling the chicken instead of pan-cooking for a smokier flavor.
Substitute chicken thighs for juicier results (cook for 5-6 minutes per side).
Can be made ahead and refrigerated for up to 24 hours before baking.
Leftovers keep for up to three days; reheat with a splash of milk at 50% microwave power.
If cheese sauce is too runny, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
Add steamed broccoli or spinach to the mac and cheese for a vegetable boost.
Try grilling the chicken instead of pan-cooking for a smokier flavor.
Substitute chicken thighs for juicier results (cook for 5-6 minutes per side).
Can be made ahead and refrigerated for up to 24 hours before baking.
Leftovers keep for up to three days; reheat with a splash of milk at 50% microwave power.
If cheese sauce is too runny, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
